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1
whole
4
tablespoons
2
tablespoons
Hot Basil and Chili Sauce
1
tablespoon
3
cloves
2
1
tablespoon
1
tablespoon
1
tablespoon
1
tablespoon
1
teaspoon
10
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Fresh fish (about 450 g), deboned
Flour, mixed with a pinch of salt and white pepper
Oil for deep frying
Oil
Garlic, minced
Red chilies, sliced
Sugar
Oyster sauce
Fish sauce
Soy sauce
White pepper
Basil leaves
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Method :
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To make the Hot Basil and Chili Sauce,
heat the oil in a wok or saucepan over medium heat.
-
Add the garlic and chilies and stir-fry
for about 1 minute until fragrant.
-
Add the sugar, oyster sauce, fish sauce,
soy sauce and pepper, and stir fry for a further minute.
-
Finally add the basil leaves, mix well and
quickly remove from heat. Set aside.
-
Dip the fish in the flour mixture to coat
thoroughly. Heat the oil in a wok over high heat.
-
Deep fry the fish for 3 to 5 minutes until
golden brown and crispy.
-
Remove and drain the excess oil on paper
towels. Place on a serving platter.
-
Pour the Hot Basil and Chili Sauce over
the deep fried fish and serve immediately.
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